Make your own ALMOND MILK – I promise, you’ll be amazed! Read below for simple steps to try at home…
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I have become completely addicted to making almond milk! I never would have thought to make my own almond milk. It seemed like a bit of a make work task (right?!?). Then, last year, I went to a class at the Light Cellar and I was inspired. Now I’m totally hooked! The taste is amazing…way better than store bought. And the process of making it is actually quite cathartic.
Start by soaking your almonds for 8-12 hours. I usually soak them overnight. There are HUGE benefits to soaking nuts & seeds. It will reduce the phytic acid and enzyme inhibitors that can prevent your body from absorbing the minerals.
So, are you ready? Once your nuts are soaked, you are only 5 minutes away from your own creamy almond milk. Excited yet?
Place the following ingredients into a blender…
4-6 cups Water (filtered), less water makes for creamier milk
1 cup Almonds (soaked)
2 Dates (or substitute honey, maple syrup or agave to taste)
½ tsp Vanilla (or vanilla bean seeds, or vanilla powder)
pinch Sea Salt
Blend on high for 30 seconds. Let the pulp settle and blend again for 30 seconds to 1 min. Repeat the process until the pulp looks quite fine. Once it is well blended, pour the contents into a nut milk bag within a bowl. Starting at the top, squeeze the contents down and let the milk filter through. Strain until the pulp is quite dry.
Store the fresh almond milk in a container in the fridge for 3-4 days. I use a large mason jar, which makes it easy to shake before pouring.
Don’t throw out that nutrient rich pulp! You can store it in the fridge for up to 4 days, and the freezer for at least a month. It is great for making almond pulp cookie bars and almond pulp brownies.
The almond milk and pulp are a great way to get in healthy fats and proteins. And if you remember our Brain Health event (which you all will because your brains and memory are so good), healthy fats, high protein and lower carbs are key to keeping that brain healthy.
Happy milking ;)…let us know how it turns out!
– Kelli Lopushinsky
